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Showing is a vegan cashew ricotta cheese in a shallow blue bowl with a spoon in the cream. On the side, there are cherry tomatoes, a bottle of balsamic vinegar, capers, fresh basil and lemon. There is also a plate with sliced bread topped with the cashew ricotta, sliced tomatoes, basil leaves and capers.

Cashew Ricotta Cheese (Vegan & Easy)

Make this cashew ricotta with simple wholesome ingredients and use it just as you would with regular ricotta. Stuff lasagna, add it to pasta sauces, simply spread on crackers or add fresh herbs to make it your own: this spread is so versatile!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Author plantbasedjess


  • Food processor


  • 1 ½ cup raw cashews - soaked, see note
  • 3-4 tbsp water
  • 3 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ¾ tsp salt
  • ½ tsp garlic powder


  • Boil the cashews for about 5-10 minutes. Then, rinse and drain well.
  • In a food processor, add all the ingredients and process for about 1-2 minutes. Keep processing until you reach the texture of your liking (depending if you prefer a smoother or chunkier texture). You will have to take a few breaks scraping the walls.
  • Delicious in pasta dishes or spread in sandwiches or on crackers.
  • Keep in a air-tight container in the fridge for up to 4 days. Can also be frozen. Makes 1 ¼ cup.



  • You will have to soak the cashews before making this recipe. You can either soak them in cold water for 8 hours (I soak them overnight) or for a quicker recipe, you can first boil water, remove from the heat and soak the cashews in the hot water for 10 minutes.